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This easy Thai omelette (Kai Jeow) recipe is savory, protein-packed, and the ultimate comfort food. With just 4 ingredients and 5 minutes, you can make these fluffy, golden eggs with crispy edges that are perfect with spicy chili sauce or steaming jasmine rice.
Traditional Thai Pork Omelette
If you are looking for the fluffiest, fastest, and most delicious meal you can make, this traditional Thai pork omelette is the answer. Known as Kai Jeow Moo Sab, it is a dish that goes with anything from a simple bowl of rice to a full spread of spicy Thai Red Curry or Green Curry. Even just looking at the photo, you can tell how incredibly fluffy and light the texture is. When I was in college, I used to eat so much of this Thai omelette because it was the perfect budget friendly meal for a poor student that still tasted incredibly satisfying.
When I go to Thailand, I see street vendors whisking eggs in small metal bowls before pouring them into woks of shimmering oil, and when I go to Thai restaurants, this is always the side dish I order to balance out a spicy curry or stir fry. A common point of confusion with this specific dish is the texture. Unlike a French omelette, which is meant to be smooth and soft, an authentic Kai Jeow must be fried at high heat to achieve a lacy, crispy exterior. My Thai pork omelette recipe gives you that authentic restaurant taste with a golden, fluffy texture and the savory depth of the ground pork.
Secrets To A Perfectly Fluffy Thai Omelette
If you want an omelette that actually puffs up and has those signature lacy edges, there are a few technical rules you need to follow. It is all about heat control and not overcomplicating the mixture.
- The Smoking Point Rule: The biggest mistake is pouring the eggs in too early. You must wait until the oil is hot until it is smoking before you even think about starting. This extreme heat is what causes the eggs to expand instantly, creating those airy pockets that make it fluffy.
- Easy On The Pork: You only need a bit of ground pork for this recipe. If you add too much meat, the omelette will become too heavy and cakey. You want just enough to add savory bites without weighing down the eggs.
- The 90 Percent Flip: Do not try to flip the eggs too early or they will break. Wait until the omelette is almost 90 percent set before you gently flip it over. If you are having a hard time with the flip, you can slide it onto a plate first and then flip it back into the pan to finish the other side.
- Keep It Whole: Unlike a Chinese omelette which is often broken into smaller chunks, a Thai style omelette is served as a whole piece. Use a light touch with your spatula so you don’t break the shape, as it should stay as one large, golden disc.
- Restaurant vs. Home Style: While typically this dish is shallow fried in a large pool of oil at street stalls, I have adapted this for a healthier homecook style using only 3 tablespoons of oil. If you prefer that extra bubbly restaurant look, you are welcome to use more oil to deep fry the mixture.
Ingredients You’ll Need
- Eggs
- Ground pork
- Fish sauce
Check out the recipe card below for the full ingredient details and measurements.
Pro Tip #1: Why Fish Sauce Is The Only Seasoning You Need
Traditionally, Thai style omelette only use fish sauce as the primary seasoning to bring out the natural sweetness of the eggs and pork. I don’t recommend substituting it with soy sauce as it will change the flavor profile entirely and lose that signature savory punch.
Pro Tip #2: Choose High Smoke Point Oils
To get that signature lacy texture, you need the oil to be incredibly hot. I recommend using vegetable, canola, or peanut oil. Don’t use olive oil or butter for this recipe because they have low smoke points and will burn long before the eggs have a chance to puff up.
Pro Tip #3: Swapping Your Protein
If you don’t have pork, you can easily substitute ground chicken or even finely chopped shrimp. You can use ground turkey if you prefer, but I don’t recommend it because it can be a bit dry and won’t give you that juicy, tender center that makes pork or chicken so delicious.
Shopping Guide: Choosing The Right Fish Sauce
Fish sauce is a key ingredient in Thai cooking and shows up in almost every savory recipe. For an authentic taste, I recommend a good brand like Red Boat or Three Crabs. You will find these at Asian stores or in the international aisle of your local supermarket. These brands are much less fishy and have a cleaner, saltier profile.
How To Make Thai Omelette
Crack your eggs into a small bowl and give them a light whisk with a fork. You don’t need to overdo it; just make sure the yolks and whites are mostly combined.
Stir in your ground pork and fish sauce. Use your fork to really break up the meat so you don’t end up with one giant clump of pork in the middle of your eggs.
Pour your oil into a pan or wok over medium high heat until it is shimmering and you see a tiny bit of smoke.
Pro Tip: If you aren’t sure if the oil is ready, drop a tiny bit of egg into the pan. If it bubbles and floats up instantly, you are good to go.
Pour the egg and pork mixture into the center so it puffs up immediately, then fry for about a minute until the bottom is a beautiful golden brown.
Once the top is almost 90 percent set, gently flip it over to crisp up the other side.
Slide it out of the pan and serve it with a side of jasmine rice and your favorite chili sauce.
Sidenote: Traditionally, this dish is served with a Thai sriracha that is thinner and tangier than the thick, garlicky kind. Since the authentic version can be hard to find, any chili sauce you have on hand works great.
Frequently Asked Questions
Use your fork to vigorously break up the raw meat while it is still in the bowl with the eggs. This helps you get savory bits in every single bite.
This happens if the heat is too high or the pork pieces are too big. Be sure to break the meat into tiny bits before frying. If the eggs brown too fast, just lower the heat to medium after that initial puff.
If you are worried about it being too greasy, just place the finished omelette on a paper towel. This removes the surface oil while keeping those edges nice and crunchy.
This dish is definitely best eaten fresh while it is still crispy. If you have leftovers, keep them in a sealed container in the fridge for up to two days. When you are ready to eat, just warm it up in a dry pan over medium heat.
This recipe is 210 calories per serving.
What To Serve With This Recipe
For an easy and wholesome Thai weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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Thai Omelette
Ingredients
- 4 eggs
- 80 g ground pork
- 1 tablespoon fish sauce
- 3 tablespoons cooking oil
Instructions
- Crack the eggs into a bowl and beat lightly.
- Add the ground pork and fish sauce, then mix until evenly combined.
- Heat oil in a pan over medium-high heat and pour in the egg mixture. Fry until golden on both sides.
- Remove from the pan and serve hot with your favorite chili sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
